Vegan Broccoli Soup

I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 353 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dried basil
• 1 onion, finely chopped
• 1 teaspoon fine sea salt
• 1 cup raw cashews
• 5 cups vegetable broth, divided
• 2 Yukon Gold potatoes, cut into 1/2-inch cubes
• 4 ½ cups coarsely chopped broccoli

Recipe Instructions

Step 1

Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

Step 2

Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.

Step 3

Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.